-
1
Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni.
-
2
Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
-
3
Heat a medium cast-iron or ovenproof skillet over medium heat until hot.
-
4
Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes.
-
5
Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper.
-
6
Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
-
7
Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute.
-
8
Stir in the tomatoes with their juice from the can.
-
9
Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes.
-
10
Stir in the olives and Parmesan and remove from the heat.
-
11
Season with additional salt and pepper.
-
12
Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet.
-
13
Bake until lightly toasted and crisp, 7 to 9 minutes.
-
14
Rub the slices with the whole garlic clove and set aside to cool.
-
15
Preheat the broiler.
-
16
Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet.
-
17
Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes.
-
18
Serve the dip warm with the garlic toasts on the side.
